From Michelin to Terra Madre: Philippines Emerges as Asia’s Rising Culinary Capital

 

Following the successful inaugural selection of the Michelin Guide in the Philippines, the Department of Tourism (DOT) is once again placing the country at the forefront of global gastronomy with the hosting of the first-ever Terra Madre Asia and the Pacific (TMAP)—the regional edition of the world’s largest sustainable food gathering—set from November 19 to 23 at the Provincial Capitol Lagoon in Bacolod City.

The event, presented in partnership with Slow Food International, the Provincial Government of Negros Occidental, the City of Bacolod, and key national agencies, underscores the Philippines’ rising stature as a premier gastronomy destination. Coming on the heels of Michelin’s historic recognition of Filipino restaurants, Terra Madre Asia & Pacific further affirms the country’s growing influence in the global culinary landscape.

Anchored on the nation’s rich food heritage and agricultural abundance, the Philippines’ hosting of Terra Madre marks a significant step in strengthening sustainable, inclusive, and community-rooted gastronomy— an approach that complements the momentum generated by the Michelin Guide’s recent entry. Together, these milestones advance the Philippines’ pathway toward becoming a global culinary capital under the leadership of President Ferdinand R. Marcos Jr.

Tourism Secretary Christina Garcia Frasco underscored the importance of the event in championing local communities, indigenous ingredients, and Filipino creativity.

“This partnership between the DOT and Slow Food for the hosting of the first-ever Terra Madre Asia & Pacific positions Bacolod City, the Negros Island Region, and the Philippines as a vibrant gateway to gastronomy tourism. This landmark event brings the world to our tables and into our communities—where every ingredient represents the industry of our people, every dish tells of our proud history, and every meal supports local livelihoods. We warmly welcome our guests to Bacolod as we invite travelers to discover the diversity of Philippine cuisine and the richness of our culture, served with the signature warmth and hospitality that is very Filipino,” said the Tourism Chief.

“From the historic arrival of the Michelin Guide to our country’s hosting of the Terra Madre Asia and the Pacific, the Philippines is fast emerging as Asia’s Rising Culinary Capital. With the partnership and support of our stakeholders, we are unlocking opportunities through gastronomy tourism while celebrating our traditions, empowering our food producers, and sharing Filipino culinary excellence with the world,” added Secretary Frasco.

As one of the anticipated highlights of the event, the DOT organized the Slow Food Travel Pavilion, featuring immersive, community-based food experiences from various regions and provinces, including the Cordilleras (Pasil), National Capital Region (Manila), CALABARZON (Cavite), Central Visayas (Cebu), and Western Visayas (Bingawan, Capiz, Boracay).

Further, the DOT also organized street food booths offering a diverse selection of dishes, delicacies, and cooking experiences from across all regions of the Philippines, including the Bangsamoro Autonomous Region of Muslim Mindanao. The regional booths are composed of local concessionaires that present food items and beverages that align mostly with Slow Food principles.

The global event is celebrated with the theme “From Soil to Sea: A Slow Food Journey Through Tastes & Traditions,” bringing together local producers, farmers, fisherfolk, artisans, food communities, chefs, cooks, policymakers, and advocates from the Asia-Pacific region to exchange knowledge and advance the global call for a more sustainable food future.

A milestone for Philippine cuisine

A strategic venue for the global food gathering, Bacolod City is home to over 20,000 hectares of agricultural land dedicated to organic farming, local produce, and rare indigenous ingredients, emphasizing the importance of food sustainability efforts to tourism.

Similarly, Negros Occidental, with its 32,000-hectare marine reserve, offers a wide range of exquisite seafood, as well as its traditional fishing methods that ensure the conservation of the region’s marine biodiversity.

“It’s very fitting that we celebrate this event in the City of Smiles, where local and foreign tourists will not only get the chance to taste our amazing dishes but also experience the Filipino way of life and boundless hospitality,” Secretary Frasco said.

Further, the gastronomy of Bacolod and Negros Occidental is complemented by its vibrant arts and cultural scene, empowered by the strong collaboration between government, private sector, farmers, chefs, and artisans in the region, offering a more unique and cohesive tourist experience.

Connecting food and tourism

Led by a talented line-up of local and foreign chefs, cooks, and mixologists, a series of events showcasing the food and beverage landscape in the Asia-Pacific region awaits tourists throughout the celebration.

Emphasizing the vital link between gastronomy and tourism, the global event will include a Slow Food Travel, where visitors journey into local destinations and curated tour packages that will connect them to local producers, traditions, and landscapes.

There is also a Community Kitchen that invited representatives from 61 barangays of Bacolod City to cook and share their local community dishes, facilitating a free exchange of meals, cultures, and stories.

To support organic farmers and producers, a market area is also mounted to feature exhibitors offering a wide selection of fresh, organic produce, connecting them directly to visitors and potential buyers.

Founded in Italy in 1989, Slow Food is a global grassroots movement committed to championing clean, good, and fair food, preserving indigenous food culture, and encouraging a deeper understanding of food’s role in society.